Rating5/5 (from 1 ratings)5
YieldServes 2 (3 1/2 cups total)
½ ripe papaya (seeded, scooped, and put in the freezer for 1 hour)
18 macadamia nuts (soaked for 1 hour and then rinsed)
3 large medjool dates (soaked for 1 hour in 1 1/4 cups water)
1 teaspoon almond extract
¼ teaspoon cloves (ground)
¼ teaspoon cardamom (ground)
¾ teaspoon Saigon cinnamon or regular cinnamon (ground)
1. Put everything, including the date soak water, into the blender and blend until smooth and creamy.
SuLuLu's ThoughtsBy SuLuLu
Loosely based on Shazzie’s Cardamom Cooler, this is an enzyme rich treat with an Indian flare!
The half papaya should yield 2 cups. In case you haven’t used papaya before, you want to look for one that has a yellow ring around where the stalk is.
When it is blotchy with yellow spots and yields to the touch, it is ripe.
A note about Saigon cinnamon--buy it if you can find it! It has a natural sweetness that makes it taste like Red Hots.
This is so exotic and delicious, I had it for breakfast and dinner today!
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